I’ve got a pretty poor track record with knives. And despite the frequency at which I slice into them, I really do value my fingers. So to spare my poor, defenseless digits, I often roast squash whole.

Many recipes tell you to slice the squash in half, scrape out the pulp, and roast them. Easier said than done, right? But did you know you could just roast the squash whole? Seriously. You just prick it all over like a potato and throw that sucker in the oven.

It does take longer to roast, but as long as I remember to plan ahead, I love this method. After it’s cooked, the squash slices open easily. You’ll need to watch out for the steam, but after you let it cool a bit, the pulp scoops right out. Then, just scoop it out of the skin, and it’s ready to go!

This technique works best with squashes you’re planning to puree or mash, but it’s also great for spaghetti squash. Just scrape the insides out with a fork, and the strands will fall apart into a big pile of veggie spaghetti.

Whole roasted winter squash

Works well with butternut squash, acorn squash, and spaghetti squash.

Preheat the oven to 400°F.

Pierce the squash all over with the tip of a knife.

Place the entire squash, whole and uncut, in the oven.

Roast for 45-65 minutes, or until the squash very soft when poked.

Let the squash cool on the counter for 5-10 minutes.

Split squash open and use spoon to remove seeds and pulp. Be careful and watch for very hot steam!